Healthy Italian Cooking at Home

Category Archives: Chicken

fallmarket

Look for these fall fruits and vegetables at farmers’ markets and in produce departments for the best flavor (and greatest value) in season. Specific crops and harvest dates of fall produce will depend, of course, on your region’s climate.

Apples are one of those fruits people have forgotten have a season. But they do, and in the Northern Hemisphere they’re harvested late summer through fall.

Artichokes produce a second, smaller crop in the fall that tends to produce small to medium artichokes.

Arugula is a cool weather peppery green harvested at different times in different places (winter in warm climates, summer in cool ones) but grows in many places during autumn.

Beets are in season in temperate climates fall through spring. Fresh beets are often sold with their greens still attached.

Broccoli can be grown year-round but is more sweet, less bitter and sharp when harvested in the cooler temperatures of fall in most climates.

Broccoli rabe, rapini is a more bitter, a leafier vegetable than its cousin, broccoli, but likes similar cool growing conditions.

Brussels sprouts grow on a stalk and, if you see them for sale that way, snap them up – they’ll last quite a bit longer than once they’re cut.

Cabbage – the cooler the weather when it’s harvested, the sweeter it tends to taste.

Carrots are harvested year-round in temperate areas. Unusual varieties are harvested during the carrot’s natural season, which is late summer and fall.

Cauliflower may be grown, harvested and sold year-round, but it is by nature a cool weather crop and at its best in fall and winter.

Chard like all greens, turns bitter when it gets too hot. Chard is best harvested in late summer or early fall in colder areas, and fall through spring in warmer regions.

Fennel’s natural season is from fall through early spring.

Figs have a short second season in late fall (the first harvest comes in summer) just in time for Thanksgiving.

Grapes (early fall) ripen towards the end of summer and the harvest continues into fall.

Green beans tend to be sweetest and most tender during their natural season, from mid-summer into fall in most regions.

Kohlrabi (late fall) comes into season by the end of fall, but stays at its sweet best into winter.

Mushrooms, other than morels, are in-season in summer through fall.

Okra (early fall) needs heat to grow, so a nice long, hot summer in warmer climates brings out its best. Look for firm, plump pods in late summer and early fall.

Onions come from storage all year round but most onions are harvested in late summer through the fall.

Parsnips look like white carrots and have a great nutty flavor. Look for thinner parsnips, since fatter ones tend to have a thick, woody core you need to cut out.

Pears have a season that runs from mid-summer well into winter, depending on the variety and region.

Peppers (early fall) – both sweet and spicy- are harvested in late summer and early fall.

Persimmons are available for a short window in the fall and early winter – look for bright, heavy-feeling fruits.

Pomegranates only ripen in warmer climates. They are in season starting in October and are usually available fresh through December.

Pumpkins are the most common winter squash and come into season in September in most areas.

Quinces are an under-appreciated fruit. Bright and tart, quince jellies and desserts are a fall and early winter favorite.

Radicchio, like all chicories, is more sweet and less bitter when the weather is cool.

Sweet potatoes are often sold as “yams.” They are available from local sources year-round in warmer areas; from late summer through winter other places.

Turnips have a sharp but bright and sweet flavor. Look for turnips that feel heavy for their size.

Winter squash come into season in early fall and usually last well into winter.

Zucchini have a harvest season from summer into fall in most climates.

Cooking From The Fall Market

fallmarket2

Roasted Fennel Soup with Homemade Croutons

Ingredients

  • 1 fennel bulb (1 1/2 to 2 pounds)
  • 1 cup coarsely chopped white onion (1 large)
  • 1 tablespoon olive oil
  • 1/2 teaspoon kosher salt
  • 2 – 14 1/2 ounce cans reduced-sodium chicken broth
  • 1 russet potato, peeled and cut into 1/2-inch cubes
  • 1 cup half-and-half, light cream or evaporated milk
  • 2 tablespoons lemon juice
  • 3/4 teaspoon ground cumin
  • Ground white pepper
  • Kosher salt
  • 1 tablespoon fennel seeds
  • 1 recipe Homemade Croutons (optional), recipe below

Directions

Preheat oven to 375 degrees F.

Cut off and discard fennel stalks, reserving some of the feathery tops. Remove any wilted outer layers from the bulb; cut a thin slice from the  base of bulb. Cut bulb into 1/2-inch slices, removing the core. Snip feathery tops; set aside.

In a 13x9x2-inch baking pan combine fennel slices and onion. Drizzle with oil; sprinkle with 1/2 teaspoon salt. Roast, uncovered, about 25 minutes or just until vegetables are tender.

Transfer roasted vegetables to a large saucepan. Stir in broth and potato. Bring to boiling; reduce heat. Simmer, covered, about 10 minutes or until potato is tender. Cool slightly.

Transfer vegetable mixture, one-third at a time, to a blender, food processor or use a hand immersion blender. Process until smooth. Return mixture to saucepan. Stir in half-and-half, lemon juice, and cumin. Cook over medium heat until heated through, stirring occasionally. Season to taste with white pepper and additional salt.

Meanwhile, in a small skillet cook fennel seeds over medium-high heat about 3 minutes or until light brown and fragrant, stirring frequently.

Top each serving with fennel tops, toasted fennel seeds and, if desired, Homemade Croutons.

To Make Ahead:

Prepare as directed and cool soup slightly. Transfer soup to an airtight container. Cover and chill for up to 2 days. Place fennel tops and toasted fennel seeds in separate resealable plastic bags. Chill fennel tops for up to 2 days and store fennel seeds at room temperature for up to 2 days. To serve, transfer soup to a large saucepan. Cook over medium heat until heated through, stirring occasionally. Serve as directed above.

Homemade Croutons

Ingredients

  • 2 cups of cubed Italian  bread
  • 2 tablespoons of olive oil
  • 1/4 teaspoon of freshly ground black pepper
  • 1/8 teaspoon of kosher salt

Directions

Spread cubed bread in a single layer in a shallow baking dish. Stir together olive oil, black pepper and kosher salt; pour over bread cubes, tossing to coat. Bake in a 350 degree F oven for 10 minutes. Stir; bake for 8 to 10 minutes more or until crisp and brown. Makes 2 cups.

fallmarket4

Beet and Apple Salad

Ingredients

  • 4 large beets (2 1/2 pounds)
  • 5 thyme sprigs
  • 1/2 cup extra-virgin olive oil, plus more for drizzling
  • Salt and freshly ground pepper
  • 1/4 cup apple-cider vinegar
  • 1 teaspoon Dijon mustard
  • 3 tablespoons prepared horseradish
  • 1/3 cup salted pistachios, chopped
  • 1 green apple, thinly sliced

Directions

Preheat the oven to 375°F. In a baking dish, lightly drizzle the beets and thyme with olive oil. Season with salt and pepper. Cover with foil and roast until the beets are tender, about 1 hour and 45 minutes. Let cool, then peel the beets and cut them into thin slices.

In a large bowl, whisk the vinegar with the mustard. Whisk in the remaining 1/2 cup of oil until emulsified. Add the horseradish and season with salt and pepper; toss with the beets and pistachios. Transfer the beets to a platter, top with the apple and serve.

fallmarket5

Healthy Chicken and Mushroom Fricassee

Serve with the roasted carrots below.

Ingredients

  • 1 tablespoon olive oil
  • 10 oz white button mushrooms, rinsed and quartered
  • 1 cup leeks, split into quarters, then sliced into small squares and rinsed well
  • 1 cup potatoes, peeled and diced
  • 1 cup celery, rinsed and diced
  • 1 cup pearl onions, raw or frozen
  • 3 cup low-sodium chicken broth
  • 1 lb skinless chicken legs or thighs (4 whole legs, split, or 8 thighs)
  • 2 tablespoons each fresh herbs (such as parsley and chives), rinsed, dried and minced
  • 1 tablespoon lemon juice
  • 1 tablespoon cornstarch
  • 2 tablespoons lowfat sour cream
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper

Directions

Preheat oven to 350 º F.

Heat olive oil in a medium-sized heavy-bottomed roasting or braising pan (a large sauté pan with a metal handle).

Add mushrooms to the pan and cook until golden brown, about 3–5 minutes. Add leeks, potatoes, celery and pearl onions and continue to cook until the vegetables become soft, about 3–5 additional minutes. Add chicken broth to the pan and bring to a boil.

Add chicken to the pan, cover, and place in the oven for about 20 minutes or until the chicken is tender when pierced with a fork (or a meat thermometer reaches an internal temperature of 165 ºF).

When the chicken is cooked, remove them from the pan to serving bowl and keep warm. Return the pan to the stove top and bring the liquid to a boil. Stir in the lemon juice.

In a bowl, mix the cornstarch with the sour cream and add to the pan. Bring back to a boil, stir until mixed and then remove from the heat.

Season with salt and pepper and pour sauce over the chicken. Sprinkle with herbs and serve.

fallmarket1

Spice & Honey Roasted Carrots

Ingredients

  • 1 ½ pounds regular or rainbow carrots, scrubbed and peeled
  • 1 tablespoon olive oil
  • 1/2 cup coarsely chopped hazelnuts
  • 1 tablespoon coriander seed
  • 1 tablespoon sesame seed
  • 1 ½ teaspoons cumin seed
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon honey
  • Lemon wedges

Directions

Preheat oven to 425 degrees F.

Trim carrots and peel. Halve any large carrots lengthwise.

Line a shallow roasting pan with foil. Evenly spread carrots in the pan. Drizzle with olive oil. Roast carrots, uncovered, for 20 minutes.

Meanwhile, for the seasoning mix, heat a small skillet over medium-high heat. Add hazelnuts; cook and stir 3 minutes or until fragrant and toasted. Transfer to a small bowl.

Add coriander, sesame and cumin seed to the hot skillet. Cook on medium-high heat for 2 minutes or until fragrant and toasted. Remove spices from heat and transfer to another bowl; cool for 10 minutes.

Using a spice grinder, coffee grinder, or mortar and pestle, grind or crush toasted spices until coarsely ground. Add the hazelnuts and salt and pepper, crushing nuts slightly.

Remove carrots from the oven. Drizzle with honey; toss to evenly coat. Sprinkle carrots with the seasoning mixture. Return to the oven; roast 5 to 10 minutes more.

Serve carrots with lemon wedges. Makes 6 servings.

fallmarket3

Fig and Pear Cobbler with Cornmeal-Amaretti Biscuits

Ingredients

  • 1/2 cup whole amaretti cookies
  • 1 ⅓ cups all-purpose flour
  • 1/2 cup cornmeal
  • 2 tablespoons sugar
  • 2 ½ teaspoons baking powder
  • 1/2 teaspoon salt
  • 1/4 cup butter, cut into small pieces
  • 1 ¼ cups whipping cream
  • 2 cups dried Mission figs, halved
  • 1 ½ pounds fresh pears, cored and sliced
  • 3/4 cup sugar
  • Juice and finely shredded peel from 1 orange
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon kosher salt
  • 2 teaspoons cornstarch
  • 1 ½ cups port wine or cranberry juice
  • 2 tablespoons whipping cream
  • 1/2 cup sliced almonds
  • Vanilla ice cream or frozen yogurt (optional)

Directions

Preheat oven to 375 degrees F.

Place amaretti cookies in a food processor. Cover and process until finely ground. Add flour, cornmeal, the 2 tablespoons sugar, the baking powder and salt; cover and pulse with on/off turns to combine. Add butter; cover and pulse with on/off turns until pieces are the size of small peas.

In a large bowl combine butter mixture and the 1-1/4 cups whipping cream, stirring with a fork until the dough comes together. Transfer dough to a lightly floured surface; knead gently two or three times until it holds together. Press dough into a 12×8-inch rectangle, about 1/2-inch thick. Cut the dough into eight rectangles

In a 3-quart rectangular baking dish combine figs and pears. Place the 3/4 cup sugar in a small bowl; add the finely shredded orange peel and use your fingers to rub the peel into the sugar. Stir in cinnamon, coriander and kosher salt. Pour sugar mixture over the fig mixture; gently toss with your hands to combine.

In a small bowl combine 2 tablespoons of orange juice and the cornstarch, stirring until smooth. Stir in the port and the remaining orange juice; pour evenly over the fruit mixture in the baking dish.

Place dough rectangles on top of the fruit mixture; brush with the 2 tablespoons whipping cream and sprinkle with almonds.

Bake for 35 to 45 minutes or until the top is browned and juices are bubbly around the edges of the pan. If necessary to prevent over browning, cover loosely with foil for the last 10 to 20 minutes of baking. Remove foil, if using, and cool on a wire rack for at least 30 minutes before serving. Serve warm with vanilla ice cream or yogurt.

About these ads

garlic5

Garlic cloves come in a wide variety of sizes, so the numbers given in a recipe should be treated as a rough guide only. There are hundreds of named varieties of garlic, but all of them can be categorized into two major types: softnecked and hardnecked.

Hardneck garlic gets its name from the stiff stalks, or neck, of the garlic plants and prefer cold winter climates. Hardneck garlic bulbs are impressive with much larger cloves.

As they grow, they produce a stalk that coils from the top called a “scape” or garlic flower. When the scapes appear they curl and wind their way up and around the plants. Garlic scapes are completely edible and make for a true gourmet cooking experience.

Hardneck garlic include three varieties: Porcelain, Purple Stripe and Rocambole.

Almost all supermarket garlic is a softneck variety. This is because softneck garlic is easier to grow and can be mechanically planted. Softnecks are known by the white papery skin and an abundance of cloves, often forming several layers around the central core. The flexible stalk also allows softneck garlic to be formed into garlic braids (plaits).

There are two main types of softneck garlic: silverskin and artichoke.

garlic3

garlic4Buy firm, plump, heavy heads with tight, unbroken papery skins. The heavier the garlic, the fresher and better tasting it is. Avoid bulbs that are dried out or have soft spots or mold.

Store unpeeled heads of garlic in an open container in a cool, dry place away from other foods. Do not refrigerate or freeze unpeeled garlic. Properly stored garlic can keep up to three months.

As garlic ages, it will begin to produce green sprouts in the center of each clove. These thin green sprouts can be bitter, so discard them before chopping the garlic for your recipe.

You can buy a variety of garlic presses and other gadgets to help crush the cloves. If you’d rather avoid gadgets then it’s easy to crush garlic with only a knife and a little salt.

In general the finer the chop the stronger the taste. Crushed garlic has the strongest taste of all. When cooked whole, garlic has a much milder, rather sweet taste. Garlic also mellows the longer it is cooked. Garlic added at the end of cooking will give a stronger taste than garlic prepared the same way but added earlier.

To make garlic chips, use a paring knife to cut the clove into thin, vertical slices.

To make garlic flavored oil: heat the garlic chips in ½ cup extra virgin olive oil on medium-high heat. Stir chips several minutes or until lightly golden. Remove garlic from the oil in the pan.

It’s easy to overcook garlic, which results in hard, bitter pieces. Pour the oil over the drained pasta and serve. Or use the garlic flavored oil to brush on chicken or seafood before grilling.

garlic1

Warm Olives with Rosemary, Garlic and Lemon

Ingredients

  • 1/4 cup extra-virgin olive oil
  • Strips of zest from 1 small lemon
  • 1 small rosemary sprig
  • 2 small garlic cloves, thickly sliced
  • 1 pound mixed oil-brined-cured olives, such as Kalamata, Niçoise, Moroccan, cracked green Sicilian and Cerignola (3 cups)

Directions

In a medium saucepan, combine the oil with the lemon zest, rosemary and garlic and cook over moderate heat until the garlic just begins to brown, about 6 minutes. Remove from the heat, stir in the olives and let stand for at least 15 minutes before serving.

MAKE AHEAD: The olives can be prepared up to 3 days ahead and refrigerated; warm gently before serving.

Tortellini and Spinach in Garlic Broth

Tortellini and Spinach in Garlic Broth

Don’t be tempted to cook the tortellini in the soup; they will soak up too much of the garlicky broth. Cook the pasta separately while the soup is simmering and stir them into the soup at the last moment.

Ingredients

  • 2 tablespoons olive oil
  • 5 cloves garlic, minced
  • 3 cups water
  • 3 cups homemade or canned low-sodium chicken broth
  • 1 1/2 teaspoons salt
  • 1 pound fresh or frozen cheese tortellini
  • 1 pound spinach, stems removed, leaves washed well (about 2 1/4 quarts)
  • Grated Parmesan, for garnish

Directions

In a large pot, heat the oil over moderately low heat. Add the garlic and cook, stirring, for 1 minute. Add the water, broth, and salt and bring to a boil. Reduce the heat and simmer, covered, for 10 minutes.

Meanwhile, in a large pot of boiling, salted water, cook the tortellini until just done, about 4 minutes for fresh or 12 minutes for frozen. Drain.

Add the spinach to the soup and cook until just wilted, about 1 minute. Stir in the tortellini. Serve the soup sprinkled with grated Parmesan and pass more of the grated cheese at the table.

Variations: Substitute one quart of shredded escarole for the spinach. Use meat-or cheese-filled ravioli instead of the tortellini.

garlic6

Garlic-Herb Vinaigrette

Ingredients

  • 1/2 cup red wine vinegar
  • 1 tablespoon Dijon mustard
  • 3 garlic cloves, minced
  • Generous pinch of sea salt and black pepper
  • 2 teaspoons dried Italian seasoning (basil, oregano, chives, and thyme)
  • 1 1/2 cups extra virgin olive oil
  • 8 oz. mixed greens

Directions

Combine all ingredients except olive oil in a jar. Stir well with a fork.

Add olive oil, cover tightly, and shake well until combined. You can also use a blender and drizzle the oil in slowly while it is running.

Serve over mixed greens.

Rustic Garlic Chicken

Garlic Chicken

Yes, three heads of garlic. They soften during cooking and take on a subtle sweetness.

Ingredients

  • 2 tablespoons olive oil
  • 1 chicken (about 3 to 3 1/2 pounds), cut into 8 pieces
  • 1 teaspoon salt
  • 1/4 teaspoon fresh-ground black pepper
  • 3 heads garlic, cloves peeled but left whole
  • 2 tablespoons flour
  • 1 cup dry white wine
  • 1 cup canned low-sodium chicken broth or homemade stock
  • 2 tablespoons butter
  • 2 tablespoons chopped fresh parsley

Directions

Heat the oven to 400°. In a Dutch oven, heat the oil over moderately high heat. Sprinkle the chicken with 1/2 teaspoon of salt and 1/4 teaspoon pepper. Saute the chicken until well browned, turning, about 8 minutes in all, and remove from the pot. Reduce the heat to moderate, add the garlic and sauté for 3 minutes. Sprinkle the flour over the garlic and stir until combined. Return the chicken to the pot, cover, and bake in the oven for 15 minutes.

Remove the pot from the oven and put it on a burner. Remove the chicken pieces from the pot and keep warm. Over moderately high heat, whisk in the wine and simmer for 1 minute. Whisk in the broth and the remaining 1/2 teaspoon salt and simmer until the sauce starts to thicken, about 3 minutes. Turn the heat off, whisk in the butter, and pour the sauce over the chicken. Sprinkle with the parsley.

Serve with mashed potatoes, egg noodles or rice.

OLYMPUS DIGITAL CAMERA

Gelato al Aglio Cioccolato

Ingredients

  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 cloves garlic, unpeeled
  • 2 egg yolks
  • 1 whole egg
  • 3/4 cup sugar
  • 2 oz semisweet chocolate, chopped
  • 2 oz bittersweet chocolate, chopped

Directions

Chop the chocolate and place in a mixing bowl. Set aside.

Heat the milk and cream in a saucepan just to the point of boiling and add the garlic.  Remove the pan from the heat and steep, covered, for 15 minutes.  Remove the garlic, add the sugar to the milk mixture and reheat.

Whisk the egg and yolks until well-combined in a mixing bowl. Once the milk mixture is almost boiling, gradually whisk it into the eggs, constantly beating so that the eggs do not curdle. Pour the mixture back into the saucepan and gently return to a boil over low heat and cook until the custard thickens and coats the back of a spoon.

Remove the pan from the heat and pour the mixture over the chopped chocolate. Stir until the chocolate melts. Cover the bowl and refrigerate to cool completely before churning. Overnight is best. Freeze according to your ice cream maker’s instructions.


lowcost

10 Piece Chicken Nuggets with Large French Fries

$6 per serving

Family of Four Total Cost: $24

lowcost1

Cheeseburger with Large Curly Fries

$4 per serving

Family of Four Total Cost: $16

Eating healthy should not be a privilege or reserved for people who can “afford” it. Fresh fruits and vegetables actually don’t cost more than burgers, fries and sodas. In fact, they’re often less expensive, so shopping for good, fresh produce shouldn’t be an impossible achievement. The family friendly, healthy dinner recipes below are full of nutrition, but they don’t skimp on taste. Plus, at less than $1 per serving, the recipes are easy on the wallet and the waistline. They are also easy to prepare.

Luckily, many of these pantry staple foods cost less than $2 per package. A 1-pound bag of brown rice, for example, sells for about $1.75 and cooks up into about 10 side dish servings — that’s just 18 cents a serving. Prices may vary slightly based on the store, location and time of year. If you have the items below stocked in your pantry and refigerator, you will be able to make delicious meals and save money.

Brown Rice

Great for side dishes, rice salads, casseroles, soups and stews.

What’s a serving? 1/4 cup dry, uncooked rice. Price per serving: 18 cents. A 1-pound bag costs about $1.75 and contains 10 servings.

Whole-Wheat or Multigrain Pasta

Great for hot and cold pasta dishes.

What’s a serving? 2 ounces of dried pasta which means you get about 8 servings in a one pound box or bag of dried pasta. Price per serving? About 24 cents. You can get a 16-ounce box or bag of store-brand dried pasta for about $1.69.

100% Whole-Wheat Bread

Great for hot and cold sandwiches, bread stuffing, bread pudding and breakfast.

What’s a serving? 2 slices, the amount you’d use to make a sandwich. Price per serving: About 18 cents. You can get a 22-ounce loaf of store-brand 100 % whole-wheat bread for about $1.99. (My store often has buy one, get one free.) Each loaf has about 22 slices or 11 servings of 2 slices each.

Old-Fashioned Oats

Great for hot or cold cereal, granola, crumb toppings for desserts and muffins.

What’s a serving? 1/2 cup dry oats. Price per serving: 13 cents. A 42-ounce container of store brand oats costs around $3.99 and each container has about 30 servings of dry oats.

Quinoa

Great for salads, side dishes, breakfast or in any recipe for rice.

$0.60 per ¼ cup serving, about $4 per box. It may be hard to pronounce (that’s keen-wah), but it’s easy to prepare and packs a nutritious punch. Filled with protein and fiber, this superfood also contains nine essential amino acids our bodies can’t produce on their own.

Canned Tuna and Salmon

Great for sandwiches, fish cakes, casseroles, several types of salads and appetizers.

What’s a serving? A 6-ounce can is about 2 servings. Price per serving: About 70 cents for chunk white albacore in water. You can buy a 6-ounce can of solid white albacore in water for about $1.99 or a 6-ounce can of chunk white albacore in water for about $1.39. The best deal is usually with chunk light in water for 85 cents per 6-ounce can. For salmon $0.75 per serving or about $1.50 per can.

Jarred Marinara Sauce

Great for pasta dishes, pizza, casseroles, appetizers, Italian sandwiches and stews.

What’s a serving? 1/2 cup. Price per serving: About 28 cents. You can buy a 24 or 28-ounce jar or can of marinara or pasta sauce for $1.67. Watch for store sales.

Dried Lentils and Beans

Great for casseroles, salads, soups and stews and more. Lentils are the most user-friendly of the beans because they cook quickly without pre-soaking. Generally you just need to cover 1 cup of lentils with 3 cups of water or broth and boil for 3 minutes. Reduce heat and simmer for 25 minutes or until the lentils are tender.

What’s a serving? 1/4 cup dried lentils. Price per serving: 10 cents. You can buy a 16-ounce bag for $1.29. Each 16-ounce bag makes about 13 servings of lentils. That small bag of lentils is deceiving because the lentils are dried, but once cooked, you will see the value.

lowcost0

Below is a list of fresh, nutritious foods that cost less than $1 per serving.

Chicken Breasts

$0.75 per 4 oz serving, about $2.99 per pound.  Forgo fast food on a budget — a small fresh chicken breast is cheaper and filled with healthy, lean protein. Grill, bake, use in salads or slice for a whole-wheat wrap with veggies.

Eggs and Store-Brand Egg Substitute

Great for: Making quick omelets or breakfast. You can also blend half egg substitute and half eggs to make scrambled eggs, quiches, frittatas or egg casseroles.

What’s a serving? 1/4 cup. Price per serving: 25 to 37 cents. You can buy a 16-ounce carton of refrigerated egg substitute for $1.99 to $2.99 and supermarkets eggs, ($0.19 per egg) for about $2 per dozen. Eggs are a quick, delicious and inexpensive protein.

Nonfat Greek Yogurt

Great for: A quick snack, parfaits made with fruit and granola, salad dressings and smoothies.

What’s a serving? Most individual servings come in 6 ounce or 8 ounce containers. You can save money by buying a larger container of Greek yogurt and then making your 6 or 8 ounce portion from it. Price per serving: individual servings can cost about 89 cents each and sometimes less when found on sale.

Low-Fat Milk

$0.25 cents per cup, about $4 per gallon. One calcium-filled glass can help keep teeth strong. Add a splash to a fruit smoothie or enjoy in a bowl of oatmeal or cereal.

Cottage Cheese

$0.88 per 1/2 cup serving, about $3.50 per 16 oz container. This mild cheese is surprisingly high in protein and tastes great in both sweet and savory dishes.Try it topped with sliced pineapple and berries for a sweet protein-packed treat.

Apples

$0.50 to $0.75 per apple (depending on variety) Full of vitamin C and cancer-fighting antioxidants. Snack with peanut butter or add thin slices to a sandwich.

Bananas

$0.20 to $0.50 per banana, about $0.60 per pound or $2 per bunch. Filled with fiber and potassium. Add to your cereal or vanilla ice cream!

Cantaloupe

$0.50 per ½ cup serving, about $2.50 to $3 per melon. Filled with antioxidants, cantaloupe is inexpensive and contains many servings.

Watermelon

$0.30 per 1 cup serving, $ 4 to $5 per melon and filled with vitamin C — a cancer-fighting antioxidant that helps strengthen immunity and promote bone health.

Pears

$0.85 each, about $1.75 per pound (depending on variety). White fleshy pears may help prevent strokes. They’re also full of fiber. Try the Bartlett, Bosc and Anjou varieties.

Oranges

$0.50 each, about $1 per pound (in family sized packages). Oranges aren’t just about their vitamin C. This citrus fruit is also filled with fiber, folate and potassium.

Garlic

$0.30 per bulb. It’s also full of antioxidants to promote heart health and reduce the risk of cancer and Alzheimer’s. Add to a pan of veggies or tomato sauce to spice up the flavor or roast it in the oven for a sweeter flavor.

Onions

$0.18 each, about $0.59 per pound. Onions pack a surprising nutritious punch, including a hefty dose of antioxidants. Sautée and add to an omelet or add a sandwich for extra flavor.

Sweet Potatoes

$0.50 each, about $1 per pound  High levels of vitamin A and beta-carotene (which may help prevent cancer and protect us from the sun) and also helps keep skin silky smooth.

Winter Squash (acorn, butternut, etc.)

$0.50 per ½ cup serving, about $1.50 a pound. Squash is a versatile veggie filled with vitamins, fiber, and potassium. Delicious roasted.

Kale

$0.50 per cup (raw, chopped), about $2 per bunch. Kale contains vitamins A, C, and K, fiber, calcium, iron, and potassium.

Broccoli

$0.50 per ½ cup serving, $2 per bunch. Broccoli has high levels of folate and vitamin C, which may help reduce the risk of certain cancers and heart disease.

Beets

$0.35 each, about $1 per pound. Beets are packed with folate, fiber and vitamins, making them one of the best health bargains around. Roast or add to a salad.

Spinach

$0.50 per cup (raw), about $2 per bunch. These greens are nutrient dense with vitamin A, K, and calcium. Try sautéing them with mushrooms or use to replace lettuce in your next salad.

Carrots

$0.50 each, about $2 per pound. Carrots provide a nutritious crunch along with vitamin A. They’re perfect for dipping into hummus and taste great roasted with other root veggies and a drizzle of olive oil.

Frozen Vegetables

Great for: Side dishes, casseroles and stews.

What’s a serving? 1 cup. Price per serving: around 25 cents. Frozen vegetables come in 12-ounce to 24-ounce bags that cost anywhere from $1.75 to $2.25 and contain 6-8 cups, depending on the vegetable and the size of the bag. A bag of petite peas or a 10-ounce box of frozen chopped spinach will cost about $1.19. You will do even better when they are on sale, so stock up.

Dinner #1

lowcost2

Kielbasa Apple Kabobs

Serves 4-6

Kielbasa are fully cooked smoked sausages traditionally made of pork, but also available made with beef, turkey or chicken. The cooking time is short for these as the sausage is already cooked. I like to serve this dish with sauerkraut, an inexpensive side dish, but you can also serve brown rice.

Ingredients

  • 10 wooden or metal skewers
  • 1 pound fully cooked kielbasa sausage
  • 1 large onion
  • 1 red apple, such as Braeburn or Gala, cored
  • 1 tart green apple, such as Granny Smith, cored
  • 1/4 cup lemon juice
  • 1/4 cup olive oil
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon salt

Directions

If using wooden skewers, soak them in water for 30 minutes before grilling.

Cut kielbasa, onion and apples into 2-inch pieces. Combine in a bowl with lemon juice, olive oil, black pepper and salt. Toss to coat.

Preheat grill to medium high. Thread sausage, onion and apple pieces on skewers, alternating them. Grill 3 to 5 minutes each side, until apples and onions are slightly blackened on the edges, yet still crisp inside, and the sausage is very hot.

Dinner #2

lowcost3

Sweet Potato Shepherd’s Pie

You can use leftover chicken or turkey in place of the ground meat. Serve this meal with a cucumber salad.

Serves 6

Ingredients

Topping

  • 4 medium sweet potatoes (2 1/2 pounds total)
  • 1/4 cup nonfat milk
  • 1 1/2 teaspoons unsalted butter
  • 1/2 teaspoon salt
  • 1/8 teaspoon ground pepper

Filling

  • 8 ounces mushrooms, optional
  • 1 small onion
  • 3 cloves garlic
  • 1 1/2 pounds lean ground beef or turkey
  • 1 teaspoon dried thyme leaves
  • 1/4 cup all-purpose flour
  • 1 (15-ounce) can reduced-sodium chicken broth or beef broth
  • 3 tablespoons Worcestershire sauce
  • 1 cup frozen or canned green peas
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground pepper

Directions

Preheat oven to 450 degrees F. Coat a 9-inch baking dish with cooking spray.

Scrub potatoes and pierce several times with a fork. Place in a baking pan and bake until soft, 45 minutes to 1 hour. Let cool while you make the filling.

While the sweet potatoes are baking, wash and slice mushrooms, if using. Peel onion and garlic. Dice onion. Mince garlic.

While the sweet potatoes are cooling, in a large skillet over medium-high, cook beef or turkey, mushrooms and onion, crumbling the meat with a spatula or wooden spoon as it cooks, until the meat is no longer pink, about 30 minutes.

In a colander, drain off liquid and the mixture return to the skillet. Add thyme and garlic and cook for 30 seconds. Sprinkle with flour and stir to coat. Add broth and Worcestershire sauce and bring to a simmer. Cook until mixture thickens, 2 to 3 minutes. Stir in peas, salt and pepper. Transfer to the prepared baking dish.

Peel the cooled sweet potatoes and place in a medium bowl. Add milk, butter, salt and pepper. Mash until smooth. Spread over the filling. Bake until hot and bubbling at the edges, 30 to 40 minutes. Let cool 10 minutes before serving

Tips:

  • Substitute another green vegetable for the peas, if you prefer—spinach, green beans or lima beans are all good options.
  • This dish reheats well, so consider making it over the weekend and reheating it on a busy weeknight. Prepare through Step 4, cover with foil and refrigerate for up to 3 days. Reheat, covered, at 350 degrees F until hot throughout.

Dinner #3

Food Styling by Catrine Kelty

Spinach Salad with Eggs

Serves 5-6

Ingredients

  • 6 cups fresh spinach
  • 3 large eggs
  • 1/3 cup dried cranberries or raisins
  • 2/3 cup Parmesan cheese, grated
  • 1/4 cup olive oil
  • 1 tablespoon vinegar (any type)
  • 1 tablespoon honey
  • 1/4 teaspoon salt

Directions

Wash and dry spinach. Remove stems. Tear leaves into bite-sized pieces.

Place eggs in a medium saucepan and cover with cold water by one inch. Bring to a boil. Cover and remove from heat right away. Let sit 12 minutes. Remove eggs and place in a bowl of ice cold water until cool. This will make it easier to peel the shells. Peel and chop eggs.

In a large bowl add spinach, eggs and dried cranberries. Sprinkle Parmesan cheese on top.

In a jar, add oil, vinegar, honey and salt. Cover tightly with lid. Shake well.

Just before serving, drizzle dressing over salad. Toss to coat spinach leaves.

Tips:

  • Make double the dressing. Keep in an airtight container in the refrigerator, up to 1 week. Use on other salads or to flavor sandwiches.
  • To save time, cook eggs in advance. Refrigerate until ready to use.
  • Make extra eggs, if you like. Use them for breakfast or to make egg salad.

lowcost5

Squash and Orzo

Serves 6

Ingredients

  • 1 large winter squash (such as butternut or acorn)
  • 2 teaspoons maple syrup
  • 1/4 teaspoon red pepper flakes
  • 1 cup whole wheat orzo pasta
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • Pinch ground black pepper
  • 1 tablespoon fresh rosemary
  • 1 cup grated Parmesan cheese

Directions

Preheat oven to 375°F.

Cut squash in half. Remove seeds. Chop rosemary.

Drizzle the maple syrup over the cut sides of each squash half. Sprinkle each with rosemary and red pepper flakes.

Cover a baking sheet with aluminum foil.

Place squash halves on the baking sheet. Roast until squash is tender and pierces easily with a fork, about 30–35 minutes. Remove from the oven. Keep squash loosely covered with foil.

Cook pasta al dente in boiling salted water. Drain in a fine mesh colander. Transfer to a medium bowl. Add olive oil, salt and pepper. Stir to coat well.

Cut each squash half into thirds. Remove skin from the squash and cut squash into cubes. Place over the pasta and sprinkle with Parmesan cheese.

Tips:

  • Orzo and squash reheat well without losing flavor or quality. Cook the entire meal the night before. Refrigerate until ready to serve the next day.
  • For faster cooking, cook squash halves in the microwave. Heat for 7 minutes on high or until squash is tender and pierces easily with a fork.

Dinner #4

lowcost6

Chicken Burger and Fries

Serve with a salad.

Serves 4

Ingredients

  • 1/4 small bell pepper
  • 1/4 small red onion
  • 1 pound lean ground chicken or turkey
  • 1½ teaspoons garlic powder
  • 1½ teaspoons onion powder
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon salt
  • 1 tablespoon olive oil
  • 1/4 cup water
  • 4 whole wheat burger buns
  • Lettuce and tomato slices

Directions

Finely chop bell pepper and onion.

In a medium bowl, combine bell pepper, onion, ground meat, garlic powder, onion powder, salt and pepper.

Divide mixture into 4 pieces. Form pieces into patties about 4 inches across.

In a large skillet over medium heat, heat oil. Add burgers. Cook until browned on both sides, about 5 minutes per side. Add water to the pan. Cover and cook until the burgers reach 165ºF, about 10 minutes more.

Serve on whole wheat buns with lettuce, tomato, onion and condiments of choice.

lowcost7

Sweet Potato Fries

Serves 6

Ingredients

  • 4 medium sweet potatoes
  • 1½ teaspoons paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/8 teaspoon cayenne pepper
  • 1 tablespoon olive oil
  • Non-stick cooking spray

Directions

Preheat oven to 450°F. Line a baking pan with a layer of aluminum foil. Coat with non-stick cooking spray before placing the sweet potatoes on the pan.

Scrub sweet potatoes. Pat dry with a paper or kitchen towel.

Leaving the skin on, cut sweet potatoes into thick French fry strips, about ½-inch wide.

In a large bowl, mix paprika, salt, ground black pepper and cayenne pepper. Add oil. Blend with a fork until there are no lumps.

Add sweet potato strips to the bowl. Toss until they are coated on all sides.

Place sweet potatoes in a single layer on the baking pan. For the crispest fries, be sure sweet potatoes do not lie on top of each other.

Bake for 15 minutes. Turn fries over and bake another 10-15 minutes, or until fries are crispy and tender.

Dinner #5

lowcost8

Crunchy Oven Fried Fish Fillets

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon each salt and pepper
  • 2 egg whites or 1/3 cup refrigerated egg substitute
  • 1/4 teaspoon seafood seasoning
  • 1 pound tilapia, catfish or pollock fish fillets
  • 1/4 cup dried Italian seasoned bread crumbs
  • 1/4 cup cornmeal
  • 1/2 teaspoon dried basil or oregano, crushed

Directions

Preheat oven to 450 degrees F.

Stir flour, seafood seasoning, salt and pepper together in a shallow dish and set aside. In a bowl, beat egg whites until white and frothy. In another bowl, combine bread crumbs with cornmeal and basil.

To bread the fillets, dip first into flour, shaking off any excess, then into egg whites, then into bread crumb mixture.

Spray a shallow baking dish with olive oil cooking spray. Lay fillets flat in the dish, tucking under any thinner ends or edges for more even cooking. Bake in the preheated oven for 10 to 15 minutes, or until the fish is crispy and flakes easily with a folk.

lowcost9

Bow Tie Pasta with Zucchini Sauce

Serves 6

Ingredients

  • 2 cups whole wheat bow tie pasta
  • 1 small clove garlic
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1/2 cup Parmesan cheese, grated
  • 1/4 teaspoon each salt and ground black pepper

Directions

Cook pasta al dente in boiling salted water. Prepare zucchini sauce while pasta is cooking.

Peel and mince garlic and grate zucchini.

Heat oil in a large skillet over medium heat. Add zucchini, salt, pepper and minced garlic. Cook until mixture softens and zucchini yields some liquid, about 5 minutes.

Drain pasta, reserving ½ cup of pasta cooking liquid. Add 2 teaspoons cooking liquid to the zucchini mixture. Add drained pasta. Stir, coating pasta evenly with the sauce. Add more pasta water if needed.

Transfer pasta to large bowl for serving. Sprinkle with grated Parmesan and toss to combine.


watermelon7
One of the most common ways that Italians show their pride is by wearing or displaying the national colors (red, white and green). National pride might also explain why the similarly colored watermelon is so popular in Italy and why it’s not uncommon to see street vendors selling wedges of watermelon during summer festivals and other celebrations.

Watermelon also plays a key role in many Italian holidays. During the Assumption Day celebrations – a major religious holiday observed throughout Italy – a watermelon feast is held in Venice to help “keep community ties.” In the Italian city of Villa Lagarina, legend has it that when a truckload of watermelon arrived in the 1920s, the townsfolk were astonished by the look of the fruit and placed the bounty in the fountain at the center of town. The tradition continues to this day with the “watermelon fountain” being filled each year during the three-day celebration.

watermelonx

Watermelons are about 93% water, the highest water content of all fruits. They are also rich in potassium, one of the elements the body loses through sweating, as well as vitamins A and C. Watermelon’s sweetness is due in large part to some of the aromatic compounds it contains, yet they are low in calories. Watermelons originated in Tropical Africa and are in the same family that also includes cantaloupes, cucumbers, squash and zucchini. They were first cultivated by the Egyptians thousands of years ago and arrived in Europe in the 1200s with the returning Crusaders.

watermelon2

People quickly realized the value of this fruit during the summer months and, as they became known amongst the country folk, they picked up local names: Anguria in much of Northern Italy, Cocomero in Tuscany and Melone D’Acqua (water melon) in parts of the south, especially around Naples. Their popularity continues and the annual Italian watermelon crop is between 550 and 600,000 metric tons, which translates to about 100 million watermelons. They first appear in the Italian markets in May and the season lasts until the beginning of September.

watermelon1

Growing watermelons can be complicated. Not only because there are three basic types: normal, hybrid and seedless but each type needs a different culture. Watermelons need healthy, warm soil. Once the seeds are pollinated and there is sufficient heat, a watermelon will mature in about four months. Another important consideration is the fact that watermelon vines appreciate sufficient water, but overwatering can be a problem if the vines are not grown on fast draining sandy soils. Probably the single most common modern cultural practice in watermelon culture is the use of black plastic to cover the raised beds on which the melon plants are planted. The black plastic heats up the soil and this is quite beneficial. Watermelon fruits produced on black plastic will usually produce earlier and more quickly and with sweeter fruits.

watermelon5

In Italy, many growers now grow watermelons in polytunnels – a tunnel made of polyethylene, usually semi-circular, square or elongated in shape. The tunnels significantly improve the speed of growth and sweetness of the fruits, as well as protecting the fruits from physical damage. Growers who use polytunnels are almost obligated to hand-pollinate, just because attracting enough bees inside the tunnels is a difficult task.

Watermelon6

Italian Watermelon Ice

Makes about 5 cups

Ingredients

  • 1/3 cup water
  • 1/2 cup sugar
  • 3-pound piece chilled watermelon
  • 1 tablespoon fresh lemon juice

Directions

In a small saucepan simmer the water with the sugar, stirring until the sugar is dissolved. Transfer the syrup to a bowl set in a larger bowl of ice and cold water and stir occasionally until the syrup until cold.

Discard the rind from watermelon and cut the fruit into 1-inch chunks. In a blender purée the watermelon chunks, syrup and lemon juice. Pour the mixture through a fine sieve into a 9-inch square metal baking pan, pressing hard on the solids in the sieve. Freeze the mixture, covered, until frozen, about 6 to 8 hours. The mixture can be left in the freezer for 2 days. Just before serving, scrape the watermelon ice with a fork to lighten texture and break up ice crystals. Serve in the traditional paper cups.

watermelon3

Watermelon Smoothie

2 servings

Ingredients

  • 2 cups watermelon cubes
  • 1 cup vanilla frozen yogurt
  • 2 pinches ground cardamom

Directions

Combine the ingredients in a blender and purée. Serve immediately.

watermelon4

Watermelon Salad with Hot Pepper and Basil

Ingredients

Makes 4 cups

  • 2 cups watermelon chunks
  • 3/4 cup minced red onion
  • 1/2 cup seedless grapes, quartered
  • 1 green bell pepper, finely chopped
  • 2 teaspoons minced hot chili peppers
  • 3 tablespoons lime juice
  • 1 tablespoon extra virgin olive oil
  • 3 tablespoons thinly sliced fresh basil
  • Salt and pepper to taste

Directions

Combine all the ingredients in a bowl and toss well. Allow the flavors to blend before serving.

watermelon8

Grilled Chicken Topped with Watermelon Salad

Ingredients

  • 4 medium-sized chicken breasts
  • 1/2 small watermelon, cut into large cubes
  • 2 cloves garlic, peeled and sliced
  • 1 small onion, diced fine
  • 1 pinch paprika
  • 1 pinch cumin
  • 1 Lemon, zested
  • 4 tomatoes, diced into large pieces
  • 1/2 cup olives, pitted and chopped
  • 4 roasted red peppers, thinly sliced
  • Half of a small eggplant, peeled and sliced
  • 10 sun-dried tomatoes, sliced in half
  • 1 tablespoon olive oil, plus more for the grill
  • 1/2 cup parsley leaves, chopped
  • 1 cup feta cheese, broken into bite-sized pieces
  • Salt and pepper to taste

Directions

Heat an outdoor or indoor grill. Brush with olive oil. Brush the chicken and eggplant slices with olive oil and season with salt and pepper. Cook chicken on each side for 5-6 minutes, or until cooked to 165 degrees F. Remove chicken to a clean plate to cool. Cook the eggplant about 2 minutes on each side, remove to a cutting board and cut into small dice.

Heat a small skillet over medium heat and add the 1 tablespoon olive oil, garlic and onion. Sauté for 1-2 minutes, then add the diced eggplant, paprika, cumin and lemon zest. Cook for another minute.

Remove to a large bowl and add the fresh tomatoes, olives, roasted red peppers and sun-dried tomatoes and mix gently. Stir in the parsley leaves, watermelon and feta.

Cut chicken breast into thin slices and place on individual plates. Evenly divide the tomato watermelon salad between the plates.

watermelon9

Grilled Tuna with Watermelon Salsa

2 servings

Ingredients

  • Two 5 ounce fresh or frozen tuna steaks, cut 3/4- to 1-inch thick
  • 1/4 teaspoon ground oregano
  • 1/2 teaspoon finely shredded lime peel
  • 2 tablespoons lime juice
  • 1 tablespoon extra virgin olive oil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon salt
  • 3/4 cup chopped seeded watermelon
  • 1/2 cup chopped yellow or orange sweet bell pepper
  • 1 green onion, thinly sliced
  • 2 teaspoons snipped fresh mint
  • Lime wedges (optional)

Directions

Rinse fish; pat dry with paper towels. Place fish in a large resealable plastic bag set in a shallow dish. Set aside.

In a small bowl, mix together the ground oregano, the lime peel, lime juice, olive oil, 1/8 teaspoon of the crushed red pepper and the salt. Pour over the fish in the bag; turn to coat fish. Seal bag. Marinate in the refrigerator for 30 to 60 minutes, turning bag occasionally.

For the salsa:

In a small bowl, combine the chopped watermelon, bell pepper, green onion, mint and the remaining 1/8 teaspoon crushed red pepper. Set aside.

Drain fish, discarding marinade.

For a charcoal grill, grill fish on the greased rack of an uncovered grill directly over medium coals for 6 to 10 minutes or until fish flakes easily when tested with a fork, gently turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place fish on the greased grill rack over  direct heat. Cover and grill as above.)

Serve fish topped with watermelon mixture. If desired, serve with lime wedges.


cherries

Cherries are in season and you can use them to create sweet or savory recipes.  There’s no need to limit cherries just to desserts. Use them in muffins, coffee cakes or pancakes for breakfast or add them to salads, salsas, sauces and shakes.

Traverse City, Michigan and Vignola, Italy, both claim to be the cherry capital of the world. Traverse City grows more cherries but Vignola’s been growing them longer. It’s the Pacific Northwest, however, that accounts for 70 percent of the sweet cherry production, while Michigan produces about three-quarters of the tart variety.

Nutritionally, cherries are very much like most fruit in that they contain fiber and antioxidants, such as vitamin C and beta carotene.

Choosing Cherries

Rain is the industry’s biggest problem. Ripe berries will split open if they get wet at the wrong time, making the crop sometimes unpredictable. The most popular Northwest sweet cherry is the Bing. These large cherries will be a dark burgundy color when fully ripened. The smaller, heart-shaped Lambert cherry is similar in taste to the Bing. A yellowish colored cherry is an extra-sweet hybrid called the Rainier.

In the Midwest, the Schmidt is a variety similar to the Bing. Other sweet cherry varieties of that region are the Emperor Francis and the Rainier. Tart cherries can sometimes be found at local farm stands for use in pies and jams. When picking out fresh cherries, make sure they’re firm (but not hard) and without soft spots or bruises. The stems should be green and not darkened with age.

Wash the cherries and pat dry and then store them in a plastic container for up to two weeks. Cherries deteriorate rapidly if they’re not kept refrigerated.

cherries1

If you want to take advantage of the in season prices, you can freeze cherries. The only equipment you’ll need beforehand is a cherry pitter and surgical gloves (unless you want red hands for days). A cherry pitter works very well.

To freeze, lay the washed cherries, pitted, on a jelly roll pan in a single layer and place in the freezer. When they’re solid, place them in labeled Zip-Lock freezer bags and they should keep for up to a year. Never defrost cherries, however, before using in your cooking or baking because they become mushy.

You can also make dried cherries that are great for baking or for use in granola and salads. This is a great way to use up overripe or crushed fruit. Arrange cherries skin side down on foil-covered cookie sheets or jelly roll pans. Place in a 200 degrees F oven for four to five hours or until the cherries are shriveled. They should be leathery and slightly sticky, but not hard.

Cool, then store in Zip-Lock bags or plastic containers. It is best to store homemade dried fruit in the refrigerator or freezer because the moisture that is still present in the fruit may cause some bacterial growth. Dried fruit will also taste fresher longer, if kept in a cool place.

cherries7

Tomato Bruschetta with Sweet Cherries

Serves 4

Ingredients

  • 1/2 loaf good, crusty Italian bread
  • 1 1/2 cup tomatoes, diced to 1/4″ chunks
  • 1 cup bing cherries
  • 1/4 cup parsley, minced
  • 2 cloves garlic, minced, plus one whole clove for the bread
  • 2 tablespoons yellow onion, minced
  • 2 tablespoons olive oil, plus more for bread
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon salt, plus more to taste
  • 1/2 teaspoon fresh ground white pepper

Directions

Place the diced tomatoes in a colander, sprinkle with the 1/2 teaspoon salt, and set aside to drain for 20 minutes. Pit and quarter the cherries. In a medium bowl, combine the tomatoes, cherries, parsley, minced garlic and onion. In a small bowl, whisk the vinegar into the olive oil.

Meanwhile, cut the bread into 1/2″ thick slices, rub with the whole clove of garlic and brush with olive oil. Toast the slices of bread in a toaster oven or under the broiler until golden and crisp. Drizzle each slice with a 1/2 teaspoon of the olive oil/vinegar mixture and then carefully spoon on the bruschetta. Garnish with a few parsley leaves and serve.

cherries4

Grilled Chicken Salad with Cherry Vinaigrette

Next time you are grilling, add a few extra chicken breasts for a summer salad the following day.

Ingredients

  • 2 boneless chicken breasts, cut in half to make four pieces (about 1/4 pound each)
  • Olive oil, salt, freshly ground pepper
  • Fresh herbs such as thyme and rosemary, chopped fine
  • 8 cups assorted garden lettuce or greens, such as baby romaine, leaf, red oak, endive, arugula, spinach (about 1/2 pound)
  • 1 medium red onion, halved and sliced thin
  • 10-15 radishes, sliced thin
  • Toasted pecans, optional

Vinaigrette

  • 1 cup fresh cherries, pitted
  • 2 1/2 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 tablespoon sugar or honey
  • 1/2 cup cherry juice
  • 2 teaspoons grated ginger root (peeled first),
  • Dash salt, cayenne pepper and/or freshly ground pepper

Directions

In a blender, combine the ingredients for the vinaigrette.

Chill in a covered container until ready to use. (The dressing can be strained for a smoother appearance.)

Brush the chicken with oil and sprinkle with salt, ground black pepper and the chopped fresh herbs.

Grill the chicken and refrigerate until needed.

Wash and dry the salad greens. Toss with the onions, pecans, if using, and radishes. Slice the chicken diagonally into thin strips.

Just before serving, toss the lettuce mixture with the vinaigrette. Lay the salad on the plates and top with the sliced chicken. Garnish with additional chopped fresh herbs.

cherries6

Maple Cherry Sauce

Makes 1 cup.

This sauce  can be used hot or cold as a topping for grilled meats, yogurt, ice cream or cheesecake. Tart cherries may be used, but you’ll need to adjust the amount of sweetener.

Ingredients

  • 1/4 cup cherry juice or juice blend
  • 2 teaspoons arrowroot flour or cornstarch
  • 2 tablespoons real maple syrup
  • 2 cups pitted fresh or frozen sweet cherries, halved

Directions

In a glass measuring cup, whisk together the juice and flour or cornstarch.

In a medium saucepan, pour in the juice mixture and the maple syrup. Stir over medium heat until the sauce starts to thicken.

Add the cherries and simmer until they soften, crushing them a bit. Don’t overcook.

Cool or serve hot. The sauce will thicken a little as it cools.

Option: add 1 teaspoon grated orange rind or 1 tablespoon brandy.

cherries5

Cherry Cheesecake Bars

These healthy bars are an easy dessert to take to a family barbecue.

Ingredients

2 cups Maple Cherry Sauce (double the recipe above)

Crust

  • 2 cups crushed graham crackers (for gluten-free, use almond flour)
  • 5 tablespoons vegetable oil
  • 2 tablespoons brown sugar

Filling

  • 1-1/2 cups vanilla Greek yogurt. (Brands that contain modified food starch and/or gelatin won’t work in this recipe.)
  • 2 eight-ounce packages 1/3 less fat cream cheese (Neufchatel)
  • 1/2 cup real maple syrup
  • 2 teaspoons vanilla
  • 2 large eggs

Directions

Preheat the oven to 350 degrees Fahrenheit. Have a 9-by-13-inch baking pan ready.

Place the crackers in the processor and process until fine crumbs form.  mix in the oil and sugar. Pour into the baking pan and press onto the bottom of the pan.

In the processor or using a mixer, beat the yogurt and cream cheese together. Beat in the maple syrup and vanilla, then the eggs, one at a time. Pour the mixture over the crumb crust in the baking pan.

Bake for 40 minutes or until the top is lightly browned and the center has puffed up. (It will fall somewhat when cooled.) Cool to room temperature, then refrigerate for at least three hours.

Just before serving, spread with the cherry sauce and cut into bars.

cherries2

Italian Old Fashioned Cherry Cake or Dolce Di Ciliegie

Servings: 6-8

This historical family recipe has been published by the famous Italian cook, Artusi, in his book, “L’arte la scienza in cucina e l’ arte di mangiar bene” in 1891.

Frozen cherries are too juicy to use in this recipe.

Ingredients

1/2 lb fresh cherries, pitted

For the Baking Pan

  • 1 teaspoon butter
  • 2 ounces almonds ( ground)
  • 1 tablespoon plain breadcrumbs (finely grated)

For the Filling

  • 4 large eggs, separated
  • 4 ounces powdered sugar, plus extra for the top of the cake
  • 2 ounces plain bread crumbs, finely grated
  • 2 tablespoons liqueur (Amaretto or Maraschino cherry juice)
  • 1/2 teaspoon vanilla extract

Directions

Butter a 10 inch pie pan or baking pan. Heat the oven to 400 degrees Fahrenheit (200°C).

Distribute the almonds and the one tablespoon bread crumbs to completely coat the bottom of thebaking pan.

Blend the egg yolks with the powdered sugar until creamy and soft. Incorporate the bread crumbs, liqueur or juice and vanilla.

Beat egg whites separately in another bowl until soft peaks form and gently fold into the egg yolk mixture. Pour into the baking pan.

Drop the cherries on top.

Bake for about 30 minutes or untilthe top is brown and the cake is cooked through.

Dust the top with powdered sugar.

Serve hot or cold.

cherries3

Duck With Cherries In Chianti

This dish was developed for a banquet to be served at the Castello di Gabbiano, south of Florence. Italian cherries were in season and the cherries were cooked in Castello’s Chianti.

The sauce was served with locally caught duck. Culinary instructor and cookbook author, Katie Caldesi, The Italian Cookery Course, is the creator of this recipe.

Servings: 4

Ingredients

  • 4 duck breasts, skin on
  • Salt and freshly ground pepper

Sauce

  • 3 1/2 ounces cherries, halved, pits removed
  • 2/3 cups orange juice
  • 1/4 cup sugar
  • 2 cups red wine, such as Gabbiano Chianti

Directions

Preheat the oven to 350°F.

To make the sauce,

Put the cherries in a ovenproof dish, pour in the orange juice, then sprinkle with half the sugar. Transfer the dish to the oven and bake for about 25 minutes or until the cherries have softened and browned a little. Remove from the oven and set aside.

Meanwhile, pour the wine into a saucepan with the remaining sugar and bring to the boil. Reduce the heat and simmer for about 30 minutes to allow it to reduce to about a third of its volume (you want about 2/3 cup).

Season the duck breasts with salt and pepper. Heat a nonstick frying pan and, when hot, fry the breasts, skin-side down, for about 6 minutes, then turn them over and fry for another 4 minutes.

This will give you medium-rare meat. If you prefer it well cooked, transfer the duck breasts to a baking pan and roast in the oven for about 10–15 minutes.

Meanwhile, pour the cherries and the wine into a large frying pan and bring to a boil over a high heat. Reduce the heat to a simmer and cook for 5 minutes or until the sauce has reduced and thickened.

Slice the duck breasts and arrange them on warmed serving dishes. Pour the cherry wine sauce over and serve with plenty of creamy polenta.


piacenza02

Piacenza is a city in the Emilia-Romagna region of northern Italy. It is the capital of the province of Piacenza. Piacenza is located at a major crossroad between Bologna and Milan and between Brescia and Tortona. The city hosts two universities, Università Cattolica del Sacro Cuore and Politecnico di Milano.

Founded by the Romans, destroyed by the Goths and resurrected by medieval noble families, this elegant Emilia-Romagna city flourished due to its location on a natural commercial artery, the Po River. In this place, nature dominates among rocky spurs, hills strewn with vineyards and sceneries dominated by spires, towers and impressive fortresses. It is a land full of natural beauties, valleys and mountains, but also history and art. It is also an excellent example of Gothic-Lombardy architecture. This is also the main production area for Parma hams (almost all are produced here) as well as Parmigiano cheese and Colli di Parma wines.

The outermost roads and valleys have always been used as passageways and battlegrounds. This explains the presence of castles and strongholds here since ancient times. Some of them are open to the public but others are still occupied. The great number of medieval castles with their unmistakable shapes stand out all over the land: for example, the Fortress of Castell’Arquato and the castles of Gropparello, Paderna, Rivalta and Rocca d’Olgisio.

piacenza 1

The best preserved castle is Torrechiara. The castle is almost unchanged, since the 15th century when it was built by Pier Maria Rossi. Every room is filled with “grotesque” frescoes, where naked acrobats perform impossible feats of fantasy atop lions. In other rooms, fantasy scenes combining animals, plants and people are strung out over every surface.

piacenza6

Rocca d’Olgisio is set in the rock and presides over the valley of the Tidone. It is one of the oldest and most striking strongholds in the Piacenza area, surrounded by 6 rows of walls. It was built in the eleventh century and, after several owners, it changed hands in 1378 from Gian Galeazzo Visconti to Jacopo Dal Verme, the valorous winner of the Battle of Alessandria against the Florentines.

piacenza7

Castello di Corticelli is in the municipality of Nibbiano and the little fortress has belonged to the Arcelli Counts for centuries. It was first mentioned in 1028. Originally the fortress may have been made up of just two towers (now the layout is quadrangular) surrounded by a moat and walls that enclose an oratory and several rural houses within, which are built in stone and are still standing.

piacenza8

The Castle and Fortress of Agazzano was first built in the 1200s for purely military purposes (round corner towers, drawbridges) with a loggia added by Luigi Gonzaga. Next to the fortress there is an eighteenth-century villa. The contrast between the two buildings that make up this architectural complex adds to its charm. The walls of the large rooms of the villa contain furnishings from the seventeenth to the nineteenth centuries. Particularly noteworthy are the ceramics and porcelain pieces. The French-style garden, with its statues and fountains, is from the end of the eighteenth century, when Luigi Villoresi, director of the park of the Royal Villa in Monza, assisted in its design.

piacenza2

The Castle and Village of Rivalta is mentioned in documents as early as 1048 and in the fourteenth century it passed into the hands of the Landi family, who still own it today. It is an impressive residence surrounded by a magnificent park and among its frequent visitors there are members of the English Royal family. It stands out for the unmistakable and unique profile of its turret. The large reception room, dining room, kitchen, cellars, prisons, bedrooms, tower, armory, gallery, billiard room and museum of military costumes are all open to the public. The castle also has 12 luxury rooms in the village, if you want to stay the night.

Some of the folklore that exists around these structures are:

piacenza3

One of the most famous in the region is the Bardi Castle and it was the setting of a romantic love story between lady Soleste and Morello, one of her young and more valiant knights, whose ghost apparently still visits the place.

piacenza4

According to legend, the fairy, Berna, elected Montechiarugolo Castle as her home. People say she appears to young brides on the night before their wedding day to give them all the advice they need.

piacenza

Far more unsettling is the story of Lady Cenerina, who was brutally murdered in 1573 at Soragna Castle. Her ghost still haunts the place and her presence is felt by the family whenever something awful is about to happen.

piacenza5

Another haunted place is Grapparolo Castle where Rosania was imprisoned by her jealous husband. Her laments and wails can still be heard on stormy nights.

Supposedly, the ghost of Count Pier Maria Scotti can be seen and heard at Agazzano Castle. The unlucky nobleman was stabbed to death by a group of traitors who wanted to get hold of his fortress.

The Cuisine of Piacenza

Piacenza and its province are known for the production of seasoned and salted pork products. The main specialities are pancetta (rolled seasoned pork belly, salted and spiced), coppa (seasoned pork neck, containing less fat than pancetta, matured at least for six months) and salami (chopped pork meat flavored with spices and wine that are made into sausages).

Bortellina (salted pancakes made with flour, salt and water or milk) and chisulén (a torta fritta made with flour, milk and animal fats mixed together and then fried in hot clarified pork fat) are then paired with pancetta, coppa or salami and Gorgonzola and Robiola cheeses.

Among the culinary specialties of the region are mostarda di frutta, consisting of preserved fruits in a sugary syrup strongly flavored with mustard and tortelli dolci or fruit dumplings, that are filled with mostarda di frutta, mashed chestnuts and other seasonings.

Turtéi, a similarly named Piacentine specialty, is a type of pasta filled with either squash or spinach and ricotta cheese. Pisarei e fasö is a mixture of handmade pasta and borlotti beans.

Piacentine staple foods include corn (generally cooked as polenta) and rice (usually cooked as risotto), both of which are very common across northern Italy. There are also locally produced cheeses, such as Grana Padano.

The hills surrounding Piacenza are known for their vineyards. The wine produced in this area is qualified with a D.O.C. (Denominazione di origine controllata) and is called “Colli piacentini” (“Hills of Piacenza”). Some of the other local wines are Gutturnio (red wine, both sparkling and still), Bonarda (a red wine, often sparkling and foamy), Ortrugo (a dry white wine) and Malvasia (a sweet white wine).

Recipes From Piacenza

piacenza01 Piacenza Cold Tomato Soup

Serves 4

  • 10 large tomatoes
  • A bunch of parsley, chopped
  • A bunch of chives, chopped
  • 6-7 basil leaves
  • 1 clove garlic
  • Salt and pepper to taste
  • 2 tablespoons extra-virgin olive oil
  • Balsamic Vinegar of Modena, a few drops
  • Croutons for garnish

Directions

Blanch the tomatoes for one minute, peel, seed and purée them in a blender. Pour into a bowl and add the chopped herbs, the fresh garlic without its core, the oil, salt and pepper. Let it marinate for a few hours at room temperature. Remove the garlic and process the mixture in the blender, again. Add salt and pepper to taste.

Add a few drops of Balsamic Vinegar. Place in a covered serving bowl, refrigerate for a couple of hours. Serve garnished with croutons.

piacenza9

Piacenza-Style Tortelli

For Pasta

  • 1 lb all-purpose flour
  • 2 eggs
  • 3-4 tablespoons water
  • 1/2 teaspoon salt

For Filling

  • 5/8 lb spinach (about 3 cups, packed)
  • 7 oz ricotta cheese
  • 1 ½ oz Parmigiano Reggiano cheese, grated
  • 1 egg
  • Nutmeg
  • Butter
  • Salt

Directions

To prepare the filling:

Cook the spinach, drain, squeeze and chop. Mix together with the ricotta cheese, then add the one egg, cheese and a little nutmeg.

To prepare the pasta:

Sift the flour onto a pastry board, make a well in the center and add the eggs, 3 tablespoons water and the salt and mix well. Add the extra water, if the dough seems a bit dry. Roll out into a thin sheet, divide it into strips about 3.2 inches wide and make as many small squares measuring 1.6 inches that you can.

On each of these put a dollop of filling. Fold the pasta to make either a triangular shape  or a ravioli shape and seal the edges.

Cook the tortelli in boiling salted water.

Drain and serve dressed with melted butter and a generous helping of grated cheese.

piacenza0 Chisolini  (Fried Dough)

The chisolini can be served with various ingredients such as Parmigiano cheese, prosciutto, salami, etc. An easy way to eat Chisolini is to put the meat and cheese in the center of the rectangle and fold it in half. They can also be eaten for breakfast with coffee and milk.

Ingredients

  • 2 cups unsifted all-purpose flour
  • 1 ounce pork lard
  • 1/2 ounce fresh yeast or 2 ½ teaspoons instant yeast
  • 1 teaspoon salt
  • 10 tablespoons (5/8 cup) tepid water
  • Oil for deep frying

Directions

Put the flour onto a working surface and make a little well. Put the pork lard in the center of the well, then add the salt to the flour and finally dissolve the yeast in the water before adding to the flour. Mix everything together using your hands and knead the dough for 10 minutes.

Once the dough is ready, put it into a container and cover with a kitchen cloth. Let it rise for a couple of hours. After two hours the dough should have doubled its size. Spread a bit of flour onto the working surface, so that the dough will not stick to it when rolled out. Turn the tough out onto the floured surface.

Using a rolling-pin, make a large disk roughly 5 mm (3/16″) thick. Then, using a pastry wheel, cut the dough into rectangles, about 10 x 8 cm (4″ x 3 1/4″). Don’t be worried, if you get some with different sizes, like 10 x 6 cm (4″ x 2 1/2″) or 10 x 7 cm (4″ x 2 3/4″); it will work, with whatever shapes are cut.

Fill a Dutch oven halfway with oil and heat to 180-190°C (355-375°F). When you drop the rectangles, one at a time, into the hot oil, you will see that it will stay in the bottom of the pan for just few seconds, then it will float and after few seconds again, it will inflate. Then, fry each side until they are golden. Usually, it takes 30-40 seconds per side, if fried at 190°C (375°F), but it could be less, if the temperature of the oil goes up, so look for the golden color rather than going by the time.

Fry all the rectangles and put them into a large container with a tight-fitting lid.

piacenza03

Chicken or Rabbit Piacenza-style

Ingredients

  • 1 Chicken or Rabbit, cut into 8 or 10 parts
  • 2 ounces lard or shortening without trans-fats or oil
  • 1 ounce butter
  • 2 onions (medium size – thinly sliced)
  • 1 celery stalk (thinly sliced)
  • 3 1/2 ounces crushed Italian tomatoes
  • 1 clove of garlic
  • A small bunch of flat leaf parsley
  • 6 tablespoons (3/8 cup) white wine
  • 1/4 cup white wine vinegar
  • 1/2 cup chicken broth
  • Salt and black pepper for seasoning

Directions

Put the chicken or rabbit parts into a large bowl filled with cold water. Add the vinegar to the water, then cover with plastic wrap and refrigerate for one hour. After about an hour, take the bowl out of the refrigerator, discard the water, rinse the chicken or rabbit parts and pat them dry.

In a large sauté pan with a cover, melt the lard together with the butter over medium-high heat. When the fats start sizzling, add the onion and the celery to the pan and sauté for 3-4 minutes.

Add the chicken or rabbit to the pan. Cook on each side for a few minutes until lightly brown. Add the tomatoes and stir until evenly distributed around the pan. Add the wine to the pan and stir. Then, add the chicken broth. Season with salt and black pepper.

Turn the heat to low, cover the pan with a lid and cook for about 1 hour, turning the chicken or rabbit every 20 minutes.

Finely chop the parsley and garlic together and add to the pan. Stir and continue cooking for another 10 minutes with the lid on. Uncover the pan and cook 10 minutes more to reduce the sauce to a thicker consistency.

Plate the chicken or rabbit and serve with polenta in the Piacenza style.


whatsfordinner

Things that are fun in the summertime: going to outdoor concerts, attending fairs and festivals, walking in the park and relaxing at the pool. Something that’s not fun in the summertime: spending time cooking, especially in front of a hot stove. Here are a week’s worth of healthy recipes you can make for dinner pretty quickly.

Monday

whatsfordinner2

Farmers’ Market Pasta Salad

8 to 10 servings

Ingredients

  • 2 cups halved cherry tomatoes
  • 2 small zucchini, thinly sliced into half moons
  • 1 small red bell pepper, cut into thin strips
  • 1 cup fresh corn kernels
  • 1 cup diced firm, ripe fresh peaches (about 2 medium)
  • 1/2 cup thinly sliced green onions
  • Parmesan Vinaigrette, recipe below
  • 6-oz penne pasta
  • 2 cups shredded cooked chicken (about 10 oz.)
  • 1/3 cup torn fresh basil
  • 1/3 cup torn fresh Italian parsley

Directions

Toss together the first 6 ingredients and half of the dressing in a large bowl and let stand 10 minutes.

Meanwhile, prepare pasta according to package directions.

Add hot the cooked pasta, chicken and basil to the vegetable mixture; toss gently to coat. Season with salt and pepper to taste.

Transfer to a serving platter and top with parsley. Drizzle with additional vinaigrette.

Parmesan Vinaigrette

Makes about 1 cup

Ingredients

  • 1/2 cup freshly grated Parmesan cheese
  • 1/2 cup olive oil
  • 2 teaspoons lemon zest
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 2 garlic cloves
  • 2 teaspoons freshly ground black pepper
  • 1/2 teaspoon table salt
  • 1/4 cup chopped fresh basil
  • 1/4 cup chopped fresh Italian parsley

Directions

Process Parmesan cheese, olive oil, lemon zest, lemon juice, balsamic vinegar, garlic, pepper and salt in a blender or food processor until smooth. Add basil and cilantro; pulse 5 or 6 times or just until blended.

whatsfordinner9

Carrot Spice Muffins

Make these when you have time and store them in the freezer for when you need them.

Dry ingredients:

  • 1 cup white whole wheat flour
  • 3/4 cup unbleached all-purpose flour
  • 1/4 cup brown sugar
  • 1 tablespoon ground flax seed
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon cinnamon
  • 3/4 teaspoon ginger
  • 1/8 teaspoon cloves
  • 1/2 teaspoon salt

Wet ingredients:

  • 1/3 cup agave nectar
  • 1/3 cup unsweetened applesauce
  • 1/2 cup low fat yogurt
  • 1/4 cup water
  • 1 teaspoon vanilla
  • 1 1/2 cups shredded carrots (about 3)

Directions

Preheat oven to 400 degrees F. Spray a 12 cup muffin pan with non-stick spray or use muffin liners.

Mix together all the dry ingredients in a large bowl. In a small bowl, combine the liquid ingredients. Add the liquid to the dry and mix just long enough to combine.

Add the carrots and stir to combine.

Spoon the batter into the muffin cups–it will be very thick. Bake for 15-20 minutes or until a toothpick inserted in the center of a muffin comes out clean.

Tuesday

whatsfordinner1

Salmon Cucumber Boats

Serves: 2

Ingredients

  • 6 oz canned pink salmon, drained or leftover cooked fresh salmon
  • 2 tablespoons capers, rinsed
  • 2 teaspoons Dijon mustard
  • 4 tablespoons plain low-fat Greek yogurt
  • 1/4 teaspoon each salt and pepper
  • Pinch cayenne pepper
  • 2 cucumbers, peeled

Directions

Combine the first six ingredients. Halve cucumbers lengthwise, remove seeds in each half and stuff with salmon mixture. Chill.

Salad with Tangerines

Ingredients

  • 4 cups fresh lettuce or spinach, torn into bite size pieces (about 1/2 pound)
  • 1 seedless tangerine, peeled, pith removed and sectioned
  • 1/2 cup toasted nuts, coarsely chopped

Dressing

  • 2 tablespoons sherry vinegar
  • 1/4 cup olive oil
  • 1/8 teaspoon freshly grated nutmeg
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Directions

In a large bowl, combine lettuce, tangerines and nuts.

In a medium bowl, whisk together dressing ingredients until well combined. Toss with salad mixture and serve.

Wednesday

whatsfordinner3

Chilled Tomato Soup with Melon

  • 2 1/2 pounds fresh tomatoes, coarsely chopped
  • 1/4 cup plus 1 tablespoon extra-virgin olive oil
  • 6 basil leaves
  • 2 garlic cloves, minced
  • 2 tablespoons red wine vinegar
  • 1/4 teaspoon sugar
  • Salt and freshly ground pepper
  • 1/4 of small melon, such as cantaloupe or honeydew, plus a wedge of seedless watermelon
  • 1/4 cup chopped seedless cucumber, optional
  • Basil pesto, thinned with a little water for garnish

Directions

In a medium saucepan, combine the tomatoes with the olive oil, basil, garlic, vinegar and sugar. Season with salt and pepper.

Cook over low heat until hot but not boiling, about 10 minutes.

Pass the soup through the fine disk of a food mill into a medium bowl to remove the tomato seeds and skin.

Cover the bowl and chill the soup in the refrigerator overnight or quick-chill it by setting the bowl in a larger bowl of ice water.

Cut the melons into 1/2-inch dice. Pour the soup into bowls. Garnish with the melon, cucumber, if using and drizzle with the thinned basil pesto sauce and serve.

MAKE AHEAD The tomato soup can be refrigerated for 1 day without the garnishes.

whatsfordinner8

Grilled Shrimp Pita

4 servings

Ingredients

  • 1 pound large shrimp (16-20 per pound), peeled and deveined
  • 6 tablespoons fresh lemon juice, divided
  • 2 teaspoons olive oil, divided, plus additional for brushing grill
  • 3 tablespoons chopped fresh dill, divided
  • 1 tablespoon chopped fresh oregano
  • 3/4 cup plain low-fat Greek yogurt, divided
  • 2 garlic cloves, minced and divided
  • 2 cucumbers (about 1 pound), peeled
  • Black pepper, to taste
  • 1 pint cherry tomatoes (about 1/2 pound)
  • 1 small red onion, cut crosswise into 1/3-inch-thick rings
  • 4 whole-grain flat breads (pita)
  • 8 small romaine leaves

Directions

Preheat  an outdoor or indoor grill.

Rinse shrimp and pat dry. Stir together 2 tablespoons lemon juice, 1 teaspoon oil and 1 tablespoon each dill and oregano in a medium bowl. Add the shrimp and toss to combine. Marinate, stirring occasionally, 10 minutes.

To make cucumber sauce: Stir together 1/4 cup of the yogurt, half of the garlic, 2 tablespoons lemon juice and 1 tablespoon dill in a serving bowl. With a vegetable peeler, cut cucumbers into lengthwise ribbons, discarding the seeded core. Toss cucumber ribbons with yogurt mixture and pepper, to taste.

To make yogurt sauce: Combine the remaining 1/2 cup yogurt with remaining 2 tablespoons lemon juice, remaining 1 tablespoon dill and remaining garlic in a small serving bowl. Season with pepper, to taste.

Toss tomatoes and onion with remaining 1 teaspoon olive oil in a bowl.

Grill shrimp, tomatoes and onion in a lightly oiled well-seasoned cast-iron skillet or grill pan or basket, turning once, 5 minutes or until shrimp are bright pink and cooked through, tomatoes are softened and onion is golden and tender. Transfer to a plate; cover and keep warm.

Grill flat bread until golden brown and slightly crisp. Transfer to 4 serving plates; top evenly with cucumber salad, shrimp, onions tomatoes, and romaine, if desired. Top with yogurt sauce.

Thursday

whatsfordinner4

Rib-Eye Steak with Pistachio Butter and Asparagus

Serves 2

Ingredients

  • 2 tablespoons shelled, roasted unsalted pistachios*
  • 1/2 cup arugula, packed
  • 2 tablespoons butter, softened
  • 1 boneless rib-eye steak ( about 8 oz)
  • 1/2 pound asparagus, trimmed
  • 1 tablespoon olive oil
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon black pepper

Directions

Process pistachios and arugula in a food processor until minced. Add butter and blend until smooth, scraping down the inside of the bowl as needed. Transfer to a small container and chill.

Heat a charcoal or wood-fired grill to high (450°F to 550°F; you can hold your hand 5 inches the above cooking grate only 2 to 4 seconds).

Coat steaks and asparagus with oil and season with salt and pepper. Grill steaks, turning once, until done the way you like it: medium rare or medium.

Grill asparagus in the last few minutes, turning once, until tender-crisp.

Transfer the steak to a cutting board, dollop steaks with butter and tent with foil. Let rest 5 minutes. Slice steak and serve with asparagus.

Make ahead: Chilled Pistachio butter will keepup to 1 week.

*If you can’t find unsalted pistachios, use unsalted butter to balance the salty nuts.

whatsfordinner5

Fresh Grape Tomato Salad

Serves 2

Ingredients

  • 2 cups halved grape tomatoes
  • 1 tablespoon olive oil
  • 1 tablespoon red wine vinegar
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon dried oregano
  • Salt to taste
  • Romaine leaves, optional

Directions

Mix tomatoes, olive oil, vinegar and garlic powder together in a bowl. Crumble oregano between your fingers to release the flavor and add to the tomatoes; stir to coat. Season with salt. Let flavors marinate before serving, 5 minutes or up to an hour. Serve over a romaine leaf, if desired.

Friday

whatsfordinner6

Halibut Kebabs with Grilled Bread and Pancetta

Serves 4

Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 tablespoon coarsely chopped fresh rosemary
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 1/2 pounds boned and skinned halibut, cut into 2-in. chunks or firm white fish available in your area (such as grouper, swordfish, cod, etc.)
  • 4 cups 1 1/2-in. cubes crusty Italian bread, such as ciabatta
  • 3 ounces pancetta, sliced paper-thin
  • Four – 10 inch metal skewers

Directions

Heat an outdoor grill to medium (350°F to 450°F).

Meanwhile, in a large bowl, combine olive oil, rosemary, salt and pepper.

Add halibut and bread. Toss to coat, then set aside for 5 minutes.

Skewer an end of 1 pancetta strip, then alternate fish and bread cubes on a metal skewer weaving pancetta between them. Repeat 3 times.

Grill kebabs, turning frequently, until fish is cooked through and the bread is slightly charred in places, about 6 minutes. Remove to a serving plate and cover with foil.

Don’t turn off the grill - you will need it to grill some of the ingredients for the salad below.

whatsfordinner7

Grilled Peach-and-Avocado Salad

Ingredients

Dressing

  • 1 large peach, peeled and chopped
  • 6 tablespoons extra virgin olive oil
  • 2 tablespoons Champagne vinegar or white vinegar
  • 1/2 teaspoon honey
  • 1/4 teaspoon kosher salt
  • 1/8 teaspoon freshly ground pepper

Salad

  • 2 large peaches, peeled, pitted and halved
  • 1 firm avocado, peeled and quartered
  • 1 tablespoon extra virgin olive oil
  • Salt and pepper to taste
  • 4 cups loosely packed arugula
  • 1/3 cup freshly grated Parmesan

Directions

Dressing

Process 1 large peach, peeled and chopped; 6 tablespoons olive oil; vinegar and honey in a blender until smooth. Add 1/4 teaspoon kosher salt and 1/8 teaspoon freshly ground pepper.

Salad

Gently toss 2 large peaches, peeled and halved and avocado in 1 tablespoon olive  oil and salt and pepper to taste.

Grill, covered with the grill lid, 2 minutes on each side or until charred. Slice and serve over arugula. Top with peach vinaigrette and cheese.



dreamdiscoveritalia

Discovering Italia one trip at a time

From Alfredo's With Love

A passion for food in words, pictures and recipes...

CrandleCakes

Recipes, stories, tips, and other adventures from a culinary Texan.

Joe Gande's Blog

Music, Food, Family, Italy, Thoughts, Life...

Young and Hungry

delicious doesn't have to be difficult

Eating Well Diary

A vegetarian's notes on healthy cooking

Lovely Delight Bite

For delicious moments......Find out about my secret special treats for yourself, family and friends

Family Life Is More

Think Confidently. Love big. Perform well. Manage it all. Real-ly!

Mirror of Health & Natural Beauty

Where healthylicious tips create the healthy lifestyle

Poem and Dish

Poetry and Food Lover's site...

News Anchor to Homemaker

From deadlines...to diapers and delicious dishes

Piglove

Adventures of Bacon and Friends

Shivaay Delights

Sharing my passion for cooking and baking ♡

Dolly Rubiano Photography

Wellington-based food photographer. Blogs about her experiments in the kitchen and doesn't cook anything that has four legs.

Andrews' Family Cookery & Household Management

Households that create happiness, and Foods that celebrate life

Back Road Journal

Little treasures discovered while exploring the back roads of life

Tuscas värld

Smaker, dofter och gömställen kring Medelhavet

Eating My Feelings

Because food just makes life so much better.

LauraLovingLife

Lover of cooking ~ Wanting to share my adventures in the kitchen!

Il mondo di Macdelice

Il blog rosa di Maria Cavallaro

Good Food Everyday

From the heart of the Mediterranean ....

Culinary Adventures of The Twisted Chef T

Recipes from My Kitchen to Yours!

therapy bread

no, not just bread: crafting edible creations as a way to feed the spirit, body, friends and family <3

healthy.yogi.mama

Fitness, recipes and babies in NYC

The Good, the Bad and the Italian

food/films/families and more

SOLE Food Kitchen

SUSTAINABLE. ORGANIC. LOCAL. ETHICAL. THAT'S HOW WE ROLL.

vinicooksveg

Amazing & fun.........Indian cooking!!

What's Cooking

Fine dining my way

Like to cook? Like to eat? Be a part of the conversation.

Chocolate Spoon & The Camera

A clumsy newbie in the kitchen. Una principiante ai fornelli.

An eye for food

Food is to be admired as well as desired. It should speak to you visually and make you want to taste it!

mycookinglifebypatty

Adventures in Healthy Living

Things My Belly Likes

Where eating to live and living to eat are not mutually exclusive

Our Growing Paynes

A journey about gardening, cooking, and knitting.

gotta get baked

musings of a baking fiend

thewhitedish

Let's talk recipes, great food and FITNESS!

on the road with Animalcouriers

pet transport through Europe and beyond

jittery cook

recipes worth sharing

soulofspice

delicious nourishing energizing spice

pattytmitchell

site for Patricia Mitchell, author

Something Sweet Something Savoury

Family friendly recipes from a chaotic kitchen

Simply Sophisticated Cooking

Effortless home cooking recipes, tips and methods for busy lives to encourage fine eating in instead of out.

FARMINISTA'S FEAST with Karen Pavone

Farm to Table Adventures in California's Beautiful North Bay

Blue Heron Writes

Sharing to Inspire through Words and Pictures www.wendiedonabie.com

Follow

Get every new post delivered to your Inbox.

Join 1,446 other followers

%d bloggers like this: